
"Gromit, that's it! Cheese! We'll go somewhere where there's cheese!"
Wallace and Gromit, A Grand Day Out
Calling all fans of the fromage - Tickets are currently on sale for the upcoming Petaluma-based 8th Annual Artisan Cheese Festival. One of the leading events now in today's artisan food scene in the United States, tickets sell out each and every year. There's a lot to do during the festival's three day run, so take a few minutes to read through the line up and figure out which highlights might be for you.
Friday, March 21st, Various Locations:
MORNING SESSION – 8:30 am to 3:30 pm
Behind-the-Scenes Cheese Country Farm Tours & Lunches
One of the most popular and coveted of events, intimate Farm Tours are held at various local farms and creameries, giving visitors a glimpse into the important role of the farmer and where cheese gets its start. Guests taste the differences between cow’s, sheep’s, goat’s and even water buffalo’s milk cheeses, tour area farms, watch cheese being made and learn about how an animal’s diet affects a cheese’s flavor. Lunch and transportation by Pure Luxury Transportation to and from the Sheraton are included.
This year’s tours are as follows:
Farm Tour A Already **SOLD OUT** – The Fork Meets the Spoon(bar) – Nicasio Valley Cheese Company; Pt. Reyes Farmstead Cheese Co. and lunch at The Fork with Chef Louis Maldonado of Spoonbar; Heidrun Meadery; Beehive Cheese Co.
Farm Tour D **SOLD OUT** – Goats, Sheep & ZaZu, Oh MY! — Bleating Heart Cheese; Toluma Farms & Tomales Farmstead Creamery; ZaZu Kitchen & Farm; Bohemian Creamery
There is no better way to start the day than with a scenic drive through western Sonoma and northern Marin counties. Your first stop will be to visit Seana Doughty of Bleating Heart Cheese. In 2009 Seana bought ten pregnant ewes from a sheep dairy in Wisconsin and drove them to California as the start of her flock. Hear about Seana’s adventures as you tour her brand new creamery built to meet the ever increasing demand for her cheeses. Continuing through Tomales, Toluma Farms & Tomales Farmstead Cheese is next on the agenda where you’ll meet their beloved goats and sheep! We will visit the newly opened creamery and taste their amazing farmstead goat and mixed milk cheeses. Heading north to Sebastopol we make a lunch stop at the “new” ZaZu Kitchen & Farm at The Barlow. Owners/chefs Duskie Estes and John Stewart are “farm-to-table” specialists and long-time supporters of the California artisan cheese movement. This dynamic duo will serve up a cheese-centric lunch in their always delightful New American-Northern Italian style. The menu will be paired with some of California’s best wines and/or beers. For your final stop of the day we drive just one mile from Sebastopol to a hilltop overlooking the Laguna de Santa Rosa and Mayacama Mountains. Here you’ll meet Lisa Gottreich at the Bohemian Creamery and her herd of Alpine dairy goats. Find out why she decided to break out of her midlife mold and fill new ones with innovative and compelling curds. You’ll have the opportunity to taste a variety of Italian-style cheeses! You won’t want to miss this tour! $135.00 per person.
Farm Tour E – Petaluma Passionate and Perfect – Achadinha Cheese Company; Marin French Cheese Company; Weirauch Farm & Creamery; Lagunitas Brewing Company
This culinary adventure proves that perfection exists in our own “back pasture”! Your first stop on this delightful tour will be at Jim and Donna Pacheco’s ranch and family run Achadinha Cheese Company. We will taste their goat and mixed milk cheeses that have received extensive media attention. Next stop, the award winning Marin French Cheese Company to meet the cheese makers who will walk us through the cheese making process and give us a special presentation of their recently renovated creamery followed by a tasting of their landmark cheeses. Our last farmstead visit will be at the beautiful Weirauch Farm & Creamery. Joel and Carleen Weirauch have been slowly developing their flock of dairy sheep since 2004. Their recognized expertise in making artisan organic cow and farmstead sheep cheese is matched by their commitment to sustainable agriculture, expressed on every level of farming – rotational pasture management, green building, water re-use from the creamery for irrigation, and integrative solar. Lunch will be at the always fun, always delicious Lagunitas Brewing Company. Tour the brewery, taste some of their world renown beers and enjoy a wonderful cheese focused lunch, served on the patio and matched with those amazing, award winning Lagunitas microbrews! $135.00 per person
EVENING SESSION – 5:00 pm to 7:00 pm
Meet the Cheesemakers and Their Cheeses, Sheraton Sonoma County, Petaluma
This year, organizers are giving you the opportunity to warm up your taste buds for the weekend’s events and go elbow to elbow with top cheesemakers. Join cheesemakers and farmers at this intimate and informal experience where you can meet the cheesemaker masterminds themselves and fulfill those cheesy cravings by sampling their latest and greatest. Artisan wines, beers and ciders will also be sampled. $35.00 per person.
Saturday, March 22nd, Sheraton Petaluma:
Seminars, Cheesemaking Classes, Cooking and Pairing Demonstrations
Join local industry experts, chefs and cheesemakers for a variety of interactive seminars and demos throughout the day at the Sheraton Sonoma County, Petaluma. Seminars include lunch. Cheesemaking classes are $95, all others are $65. The seminar schedule is as follows:
9:30 a.m. – 11:30 a.m. Morning Session
1:30 p.m. – 3:30 p.m. Afternoon Session
MORNING SESSION – 9:30am to 11:30am
Seminar No. 1: What’s Up with That Rind?
Presenter: Janet Fletcher, Food Writer & Educator
Cheese rinds tell a story—a tale of local microflora, culture, cellar handling and cheesemaker vision. In this seminar, San Francisco Chronicle cheese columnist Janet Fletcher leads participants on a guided tour of the rind kingdom. You will taste cheeses with a wide variety of rinds, learn how the rinds developed and what they tell you. The seminar will explore the difficult decisions cheese makers face when transforming milk into cheese; one of the key decisions being the type of rind they choose for their cheese. The presence or absence of a rind, and the type of rind, has a major influence on how the cheese will develop. This class includes Sampling. $65.00 per person.
Seminar No. 2: MELT!
Presenter: Laura Werlin, Author & Educator
When you think of the words gooey, messy, and delicious, the words “melted cheese” can’t be far behind. In this seminar, these words will be front and center as melted cheese aficionado and author Laura Werlin takes you on a gustatory journey of cheesy goodness and wine pairing. You’ll taste grilled cheese, mac & cheese, and of course, cheese all on its own, along with specially selected wines chosen by Laura to go with each cheesy bite. As fun as this is, it’s also a great opportunity to learn about new cheeses and taste some new recipes for old-fashioned favorites. $65.00 per person.
Seminar No. 3: Terroir de Sonoma: Exploring the Unique Flavors and Attitudes of Sonoma Beer and Cheese
Presenters: Rich Higgins, Master Cicerone, Brewmaster and Consultant a la Biere; Michael Landis, American Cheese Society Certified Cheese Professional, Training & Merchandising Manager at Gourmet Foods International
Terroir is the French term for how a food or beverage expresses a sense of place. Often used in reference to wine, terroir can be expressed by craft beer as well. Sonoma County is rich in agriculture, micro climates, and character, and its breweries and dairies embrace Sonoma’s local flavors, ingredients, and attitudes. Join Master Cicerone Rich Higgins and Certified Cheese Professional Michael Landis as they delve into delicious beer and cheese pairings that illustrate the concept of terroir. Together you will taste and celebrate the flavors and uniqueness of Sonoma County. $65.00 per person.
Seminar No. 4: Cheese Making – Italian Style
Presenter: Bob Peak, Co-Owner, The Beverage People
In this hands-on session learn how to make mozzarella at home. If you’ve experienced the refined taste and texture of freshly made mozzarella, you won’t want to miss the opportunity to recreate in your own kitchen. Presented by avid home cheese makers from The Beverage People in Santa Rosa – a retailer of cultures, molds, tools and all supplies for home cheese making – the class will begin with whole milk, show production and stretching of mozzarella curds, and finish with cheese for sampling. You will learn about milk, curd formation, separating curds from whey, and finishing the cheese. After class, you will have the know-how to wow your family and friends with this subtle, elegant and iconic Italian cheese! $95.00 per person.
Seminar No. 5: Historic Cider and Honest Cheese
Presenter: Sheana Davis, Chef, Cheese Maker, Educator, Owner, The Epicurean Connection
Sonoma County’s long history of apple and dairy farming inspired this fun and enlightening seminar and tasting. Sheana will introduce your palate to a wide range of regional craft cider styles that pair perfectly with our superlative artisan cheese. The same rolling green hills that are home to our cows, sheep and goats are crowned with regional iconic apple orchards – proving once again that “what grows together, goes together”! $65.00 per person.
Seminar No. 6: Spicing it Up
Presenters: Gianaclis Caldwell, Author and Owner of Pholia Farm
For many, cheese is a blank canvas for expressing a more colorful palette, one that also pleases the epicurean palate. Through the thoughtful introduction of other ingredients and treatments, cheese’s natural flavor can be expanded upon and enhanced. In this session you’ll learn the secrets of adding flavors to cheese including infusions, smoking, marinating, and adding seeds and herbs. The class will include a tasting of several examples of delicious flavor-added cheeses. $65.00 per person.
Seminar No. 7: A Cheese History of the World
Presenter: Judy Creighton, American Cheese Society, Certified Cheese Professional
Deepen your appreciation of today’s artisan cheeses by learning the history that led up to them! Take a tour through time by tasting a selection of bloomy, washed-rind, tome, alpine, grana, and blue cheeses specially chosen from a selection of milks and terroirs. We’ll explore how cheeses developed and became specialized through historical events by tasting eight cheeses from past ages to today’s extraordinary artisans. We’ll also learn how cheese adapted to and created cultural diversity while developing enormous varieties of styles and flavors. This session is presented by a Certified Cheese Professional who loves both cheese and history!
AFTERNOON SESSION – 1:30pm to 3:30pm
Seminar No. 8: California’s Artisan Foods Throw-down – Counties Battle for Bragging Rights!
Presenter: California’s Rock Star Artisan Cheesemakers
California’s best cheese making regions are also home to stellar, award winning, non-dairyartisan products. Wine, beer, cider, premium proteins, condiments created from vibrant local artisan producers…the list is unending, the quality, legend. Get up close and personal with your favorite cheese makers as they introduce you to the tastes and stories behind their own nominees – their culinary compadres who make THEIR region dominate. Of course, you will be tasting their cheese alongside these artisan foods and beverages, so expect a delicious, passionate clash. You get to vote for the region that will be crowned Ultimate Culinary Throw-down Champion! $65.00 per person.
Seminar No. 9: Explore Pinots and Their Cheese Companions
Presenter: Laura Werlin, Author & Educator; Tim Gaiser, Master Sommelier
In wine-speak, when you see the word “pinot,” you probably think of Pinot Noir. But there’s more to the pinot world than that. Join Cheese Author and Enthusiast Laura Werlin and extraordinary Master Sommelier Tim Gaiser as they take you on a cheese and pinot pairing journey. You’ll taste pinots in the form of Pinot Gris, Pinot Blanc, and Pinot Noir, and all will be matched up with mind-blowing cheese companions. After this, you’ll likely never look at the word “pinot” the same way again. $65.00 per person.
Seminar No. 10: Cheese & Beer: Strategies for Harmony
Presenter: Janet Fletcher, Food Writer & Educator
You can take a random walk down the beer aisle to find brews for your favorite cheeses, or you can boost your success rate with a strategy. Join Janet Fletcher, author of Cheese & Beer, in this guided tasting of seven styles of cheese with the beers that love them. You’ll learn what cheeses to pair with malty stouts, hoppy ales, strong Belgian-style beers, trendy sour ales and more. With these insights into the harmony of curds and suds, you’re primed for a lifetime of pleasure. This is a skill-building session. Participants will leave with a better understanding of the affinities between beer and cheese and how to make pleasing matches. $65.00 per person.
Seminar No. 11: Make Moldy Cheese with The San Francisco Milk Maid
Presenter: Louella Hill, The San Francisco Milk Maid
Ready to prove your cheese infatuation? On the brink of a family cow? Want to jump past the usual, more introductory cheesemaking lessons for ricotta and quick mozzarella? If so, this ‘cheese-lovers’ cheesemaking class is for you. In it, we’ll make our own truly moldy, truly delicious wheels of Stilton-style blue cheese. Under the guidance of cheesemaker Louella Hill (SF Milk Maid), learn which cultures to use, why blue cheeses differ from one another and finally, how to transform fresh milk into something aged and complex. All participants will take home a mini wheel of cheese for several weeks of ‘home affiange. Participants will be encouraged to post their aging adventures via The CA Artisan Cheese Festival Facebook page, allowing others to follow and comment on the process as well. $95.00 per person
Seminar No. 12: The Perfect Bite – Food and Beer Pairing
Presenters: Sarah Dvorak, Founder/Co-Owner, Mission Cheese (San Francisco) and Cheese Missionary; Oliver Dameron, Co-Owner, Mission Cheese and Certified Cicerone
Beer and cheese have a long and illustrious past. Belgium monks found the two to be a natural pair, and we couldn’t agree more. The artisan productions of both cheese and beer are experiencing and inspiring renaissance in the United States – and lucky for us, California is at the forefront of the movement crafting remarkable examples of both. Join Mission Cheese founders, Oliver Dameron and Sarah Dvorak for a dynamic session of beer and cheese pairing philosophies. Then put your palate to work. We will pair four beers and four California cheeses and layer on some accoutrement for the perfect bite. Experience the synergism and magic of the dynamic duo – the beer and the cheese, the Sarah and the Oliver! $65.00 per person.
Seminar No. 13: Beautiful Bubbles and Artisan Jewels
Presenter: Colette Hatch, Madame de Fromage, Oliver’s Markets
What is more indulgent and elegant that the pairing of a California sparkling wine and a brilliant artisan cheese? This seminar is more that just hedonistic imbibing. Respected food and wine expert Colette Hatch, aka Madame de Fromage, will discuss each cheese’s cultivation, history and flavor characteristics as well as make suggestions for pairing with the best of California’s bubblies and give you the opportunity to try those pairings for yourself. $65.00 per person.
Seminar No. 14: Basics and Classics, Always the Best
Presenter: Gianaclis Caldwell, Author and Owner of Pholia Farm
Some of the easiest cheeses to make are also the most versatile and delicious. In this session you will learn how to quickly whip up ricotta, Paneer, and mascarpone. While these classics may seem very different, they are all in the same family and can be mastered easily and ready to use quickly. You will also learn how to use some novel ingredients to make the ricotta, how to fry and freeze paneer, and why mascarpone might just be “the new butter.” $65.00 per person.
EVENING SESSION – 6:00pm to 9:00pm
Grand Cheese Tasting and Best in Cheese Competition
This popular roaming feast showcases top local Bay Area chefs using artisan cheeses in a variety of dishes from sweet to savory. More than 20 top restaurants, caterers, wineries and breweries and will vie for your affection to will cast your vote for them at this lighthearted competition of all things cheese. From soufflés to sandwiches, guests can expect to experience artisan cheese in ways they’ve never had before at this gastronomic showdown. $75 per person.
Sunday, March 23rd:
9:30 am -12:00pm
Bubbles and Brunch + Surprise Celebrity Guest Chef
The early riser gets a delicious brunch, some light hearted entertainment and advance entry into the Artisan Cheese Tasting and Marketplace. Enjoy a Sunday brunch celebrating cheese at every course while being entertained with a live cooking demonstration. Tickets include brunch, sparkling wine and coveted early entry into the Artisan Cheese Tasting & Marketplace at 11:00 a.m. before it opens to the public at 12:00 p.m. $115 per person.
12:00pm – 4:00 pm
Artisan Cheese Tasting & Marketplace
In this exposition for the senses, the Artisan Marketplace brings together more than 75 artisan cheese and food producers, winemakers, brewers and chefs who will sample their hand-crafted cheeses, delectable products that complement cheese, boutique wines and artisan-brewed beers. Discover the next wave of interesting cheese products, books and recipes. Cooking demonstrations with top Wine Country chefs will also take place throughout the event and every guest brings home a coveted Artisan Cheese Festival insulated cheese tote bag as well as a festive wine glass. $45 per person, $20 for children 12 and under.